Cite
HARVARD Citation
de Oliveira, C. et al. (2020). Thermal disruption of the food matrix of biofortified lettuce varieties modifies absorption of carotenoids by Caco-2 cells. Food chemistry. p. . [Online].
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de Oliveira, C. et al. (2020). Thermal disruption of the food matrix of biofortified lettuce varieties modifies absorption of carotenoids by Caco-2 cells. Food chemistry. p. . [Online].